Avocado and Pinto Bean Salad
Recipe type: Bean salad
Cuisine: Healthy
Prep time: 
Total time: 
Serves: 3 to 4
Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans.
  • 15- to 16-ounce can drained and rinsed pinto beans (or 1½ to 2 cups cooked), or see Variation below recipe box
  • 2 medium tomatoes, diced
  • ¼ cup minced fresh cilantro
  • 2 scallions, thinly sliced
  • 2 tablespoons lime juice, or to taste
  • ¼ cup vinaigrette, prepared or homemade, or as needed to moisten
  • Salt and freshly ground pepper to taste
  • 1 medium avocado, pitted, peeled, and diced
  1. Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. This much can be made ahead.
  2. Just before serving, stir in the diced avocado.
Recipe by VegKitchen at https://www.vegkitchen.com/avocado-and-pinto-bean-salad/